3. Detection of ionized food
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A distinction is usually made between :
routine methods (screening, cf. "S", table 2 ), which are rapid and based on techniques that are easily accessible to manufacturers and food control laboratories;
generally more complex methods leading to a "real proof" (cf. "P", table 2 ).
In the latter case, we have proof of both ionization and non-ionization. This is very important in order to detect the "non-labeling" of an ionized product (information fraud control) as well as the correct application of ionizing treatment (quality control).
Note :In South Africa, some growers...
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Detection of ionized food
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